An Iowa Mom Makes Iowa Breaded Pork Tenderloins

Those Iowa hang-outside-the-bun breaded pork tenderloins are delicious. An Iowa Mom shows how to make them at home.

Breaded Pork Tenderloin
by Lana Shea as posted on An Iowa Mom Videos
4 tenderloins

About 2” of tenderloin for 4 tenderloins
Cut and package the rest and freeze for later
Cut pork tenderloin into 1/2 inch slices
Put each slice between parchment paper and pound to ¼” or less thick

In a pie plate beat together
2 eggs
1 1⁄2 teaspoon salt
1⁄8 teaspoon pepper

Put on same parchment paper
1 cup dried breadcrumbs

Heat up frying pan with enough oil to coat the bottom.

Dip meat into egg mixture to coat both sides, then dip in crumbs.
Repeat until each piece is coated twice and fry in the hot oil until golden brown on each side – cooking thermometer should say 160o to be safe. They fry fast so watch (about 5 minutes a side.)

Makes 4 large tenderloins which can be eaten in a hamburger bun or serve as a meat without buns.
(These keep in frig for up to 3 days and makes great left overs.)